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Vegetable Stroganoff

12 ounces uncooked linguine
2 cups fresh broccoli florets
2 cups sliced carrots
1/3 cup sliced ripe olives
1 cup cottage cheese
3/4 cup sour cream
1/2 cup grated Parmesan cheese
3 tablespoons butter or margarine
1 medium onion, chopped
1 clove garlic, minced
4.5-ounce jar sliced mushrooms, drained
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk

Cook linguine to desired doneness as directed on package, adding
broccoli and carrots during last 5 minutes of cooking time. Drain;
return to saucepan. Stir in olives.

Meanwhile, in small bowl, combine cottage cheese, sour cream, and
1/4 cup of the Parmesan cheese; mix well. Set aside.

Melt butter in 3-quart saucepan. Add onion, garlic, and mushrooms;
cook over medium heat 2 to 3 minutes or until onion is tender. Stir
in flour, salt, and pepper; cook until mixture is smooth and bubbly.
Gradually add milk; cook until mixture is thickened and bubbly,
stirring constantly. Stir about 1 cup hot sauce into cottage cheese
mixture; stir cottage cheese mixture into sauce. Cook until thoroughly
heated. Do not boil. Pour cottage cheese mixture over linguine and
vegetables; toss to mix. Place on serving platter; sprinkle with
remaining 1/4 cup Parmesan cheese.


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